Velvet Pound Cake

By Stina

Ingredients

• 3/4 cup butter
• 3 ounces cream cheese
• 1/2 teaspoon salt
• 3/4 cup SPLENDA® Brown Sugar Blend
• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 5 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract

Details

Servings 1
Adapted from splenda.tastebook.com

Preparation

Step 1

DIRECTIONS

Preheat oven to 350 degrees F. Grease a 9X5 loaf pan. Set aside.

Beat together the butter and cream cheese with an electric mixer until light and fluffy.

Add the salt, SPLENDA® Brown Sugar Blend, flour and baking powder, mix to combine, the batter will be stiff.

Add the extracts followed by one egg. Continue adding the eggs one at a time beating for at least 1 minute in between each addition. The batter should be light and fluffy.

Spoon the batter into the prepared loaf pan.

Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.

Remove cake from the oven, after 5 minutes turn out of pan and allow to cool on a wire rack.

Nutrition info (per serving)

Calories 290 |
Calories from Fat 150 |
Fat 16g (Saturated 9g) |
Cholesterol 125mg | Sodium 280mg |
Carbohydrates 27g | Fiber 1g |
Sugars 13g | Protein 5g
NOTE